Bolon de verde is a traditional Ecuador dish normally served for breakfast or brunch. Green plantains are fried, then mashed and stuffed with cheese, chorizo and/or chicharrones and finally made into a ball and fried again until crispy.

El tigrillo is a traditional Ecuadorian dish normally served for breakfast. It is made of cooked plantains mixed with eggs and cheese.

Encebollado is a fish stew from Ecuador. It is the national dish of Ecuador. It is prepared with albacore tuna (billfish or bonito may also be used) and may be served with avocado.

Empanadas de verde are traditional Ecuadorian patties where the pastry dough is made of mashed green plantain, the filling could be cheese or cooked seasoned meat and vegetables. They are normally deep fried but they can also be backed.

Empanadas de viento are traditional Ecuadorian fried empanadas filled with cheese and sometime with diced onions. They are crispy, and served sprinkled with sugar.

The Humita is one of the oldest Chilean dishes, though there are some similar preparations in the Peruvian and Ecuadorian cooking. They are the consequence of the abundance of corn during the summer plus a little ingenuity and a lot of taste in a natural pack, using the very husks to wrap the corn pulp, onion, garlic and basil that give it its flavor and its contagious joy. The humita used to be served with sugar sprinkled on it or …

Pan De Yuca is a type of bread made of cassava starch and cheese typical of southern Colombia and the Coast Region of Ecuador.

Mote pillo is one of the most typical dishes from Cuenca, the Azuay province and the whole southern highlands in Ecuador where the cooked corn grains are wrapped in delicately cooked eggs with a touch of milk and is eaten on its own as a breakfast dish, or as a side dish for meat. It is imperative that the consistency of the dish remains creamy. Dry mote pillo is to be avoided. The name of the dish comes from kichwa …